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- 1 ear of corn
- 1 cauliflower cut into pieces
- 1 lime cut into wedges
- 1/2 sliced red onion
- 1/4 cup pine nuts
- 2 garlic cloves, crushed
- 2 teaspoons of Mexican chili powder
- 1 bunch of coriander * to serve
- 2 tablespoons of olive oil
- 6 tortillas * to serve
- 1 lime * to serve
- 2/3 cup of Greek yogurt
- 2 teaspoons hot chili sauce
- 1 tablespoon coriander
Preheat oven to 200 ° C (or forced fan to 180 ° C). Line a roasting pan with parchment paper.
Cut the corn kernels into pieces. Spread cauliflower, corn, red onion, lime wedges, and pine nuts on the baking sheet.
Mix oil, garlic and Mexican chili powder and pour over the vegetables on the plate. Mix together. Add salt and pepper to taste.
Roast for 30 minutes. Stir during cooking a few times.
While roasting, mix together the yogurt, chili sauce, and coriander. Add salt and pepper to taste.
Serve vegetables (without cooked lime) on tortillas, drizzled with spiced yogurt. Serve with extra lemon wedges and coriander.
- 1 baking dish